Hydrogel-based systems with nanoparticle and microencapsulation for food preservation: Preparation, characterization, and application

Global food spoilage, driven by microbial growth and oxidative deterioration, necessitates advanced preservation strategies. This study systematically reviews the preparation methods, structural and functional characterization, and applications of these hybrid systems across dairy, fruit, and meat products. The incorporation of nanoparticles (e.g., Ag, Cu, melanin NPs) and microencapsulated bioactive agents (antioxidants, probiotics, antimicrobials) into hydrogel matrices significantly enhances mechanical stability, antibacterial efficacy, humidity regulation, and stimuli-responsive release capabilities. This synergy arises from three complementary mechanisms, including nanoparticles that reinforce the hydrogel network and provide potent antimicrobial activity, microencapsulations that offer robust protection and controlled release of sensitive bioactives, and the hydrogel itself serves as a responsive scaffold for moisture management and targeted delivery. This synergistic function has excellent applications in probiotic protection, intelligent freshness monitoring of fruits, and odor control of meats. This study underscores the transformative potential of hydrogel-nanoparticle-microcapsule systems in advancing active and intelligent food packaging.